NTR301 Exam Study Guide with Complete Solution

NTR301 Exam Study Guide with Complete Solution define lipid - Ans:-generally insoluble in H2O, always soluble in organic solvents describe basic structure of triglyceride and how they differ from eachother. - Ans:-All TGs have a backbone of glycerol w/ 3 fatty acids attached, one to each to TGs 3 carbon atoms. They differ by differences in the fatty acids that each contain. list three ways in which fatty acids can differ from eachother - Ans:-* The # of carbon atoms (4-22) *# of double bonds (degree of saturation) * The position of the 1st double bond (only applies to polyunsaturated fats) explain what it means for a fatty acid to be saturated, monounsaturated, and polyunsaturated. - Ans:-Saturated-full of hydrogen atoms (no double bonds) Monosaturated-has 1 double bond Polyunsaturated- has 2-6 double bonds ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED FIRST PUBLISH OCTOBER 2024 Page 2/12 identify the structural ways in which the fatty acids in fish oil and breast milk are different from those in other food sources. - Ans:-Fatty acids for fish oil and breast milk are called omega 3/n-3 where the first double bond is on carbon 3 predict how the degree of fatty acid saturation affects the physical characteristics of the triglycerides in which they're found - Ans:-The more unsaturated fatty acids a triglyceride has, the more likely it is to be an oil @ room temp...The more saturated fatty acids a TG has, the more likely it is to be a fat at room temp (stacking occurs) explain what it means for a triglyceride to be saturated, monounsaturated, and polyunsaturated, give examples of each type and provide the technical difference between a "fat" and an "oil" - Ans:- Saturated-full of hydrogen atoms (no double bonds) ( lard, palm oil, beef tallow, butter fat, palm kernel, & coconut oil) Monosaturated-has 1 double bond (canola (rapeseed) olive, and peanut oil) Polyunsaturated- has 2-6 double bonds (safflower, sunflower, corn, & soybean (veggie) oil) more likely to be a fat if it has more saturated fatty acids more likely to be an oil if it has more unsaturated fatty acids ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED FIRST PUBLISH OCTOBER 2024 Page 3/12 define hydrogenation and explain why food manufactures hydrogenate oils - Ans:-Turns a double bond into a single bond by adding hydrogens. Why: to make a liquid/oil a solid, to increase the shelf life of an oil (double bonds more likely to be attacked by O2 causing bad flavor) describe the structure and characteristics of trans fatty acids and identify their potential dietary sources. - Ans:-Trans FA- made of unsaturated fatty acids where the Hydrogen atoms are across from each other rather than on the same side of the double bond (straight molecule), it can stack Hydrogens w/ in the TG molecule just like sat'd FA can. Dietary sources: hydrogenated veggie oils, stick margarine. describe the current alternatives to trans fat-containing fats and oils for food manufacturers. - Ans:- Palm oil (naturally harder ingredient), canola oil, & soybean oil (have less double bonds/more Hydrogen atoms to prevent rancidity) describe the structure and characteristics of mono and diglycerides and identify their potential dietary sources. - Ans:-Mono & Diglycerides- they have 1 o